Page:Yachting wrinkles; a practical and historical handbook of valuable information for the racing and cruising yachtsman (IA yachtingwrinkles00keneiala).pdf/192

 the assistance of any shore-going servant."

I have quoted the above at length because it is in my judgment the best description of a good cook and a good steward ever written. What yachtsman cannot testify to the truth of every word? I have sailed with a bad cook and an utterly worthless and incompetent steward, and my imperfect knowledge of the English language does not permit of my adequately describing the inevitable horrors and discomforts attending the martyrdom of my shipmates and myself. Therefore let us draw the curtain down on the unsavory subject. But nevertheless let us resolve in the interest of our brother yachtsmen never to give a misleading recommendation or certificate of character to either a bad cook or a worthless steward. If the first-named is a "grub-spoiler" masquerading under the guise of a chef, and the other is a sham and a fraud, hesitate not to brand them correctly and thus prevent them from imposing on others. Have backbone!

In England there is a regular schedule of racing wages—a system which has not been adopted as yet in this country. The skipper gets five per cent. or ten per cent. of the value of the prize won, while every member of the crew is given $5 if you win and $2.50 if you lose. In addition to this expense, bounteous supplies of beef, soft tack and beer are generously dispensed on race days, while